Our Fish & Chips
The nation’s favourite, done properly, and a little bit better.
Where fish and chips came from
Fish and chips is Britain’s original street food, and, fittingly for what we do here, it began as fusion cooking. Fried fish arrived with Jewish immigrants from Spain and Portugal, who sold “fish fried in the Jewish fashion” on London streets long before anyone thought to pair it with the fried potatoes popular in the industrial north. Some time in the 1860s the two met, and the fish and chip shop was born.
By the 1920s there were tens of thousands of chippies across Britain. Fish and chips fed the nation through two world wars, it was one of the few foods never rationed, and it remains what it has always been: honest food, cooked to order, wrapped hot, eaten happily.
A century and a half on, a takeaway in Lewes run by a family with Korean and Japanese roots is exactly what fish and chips has always been about: good ideas from elsewhere, welcomed in and made British.
The secret is the oil
We fry in Frymax, the oil British chippies have trusted for generations, and we change it every single week, without fail. You can taste both of those things: a light, crisp batter with no greasy aftertaste, and the same result on a Tuesday lunchtime as on a Saturday night.
Golden chips, not pale ones
We use yellow-fleshed potatoes rather than the usual white, they fry to a deeper golden colour and a fuller flavour. Medium or large, plain or salt & chilli, with cheese if you know what’s good for you.
The fish
Cod, haddock, plaice and huss, battered to order and never left under a lamp. If you’re after something different, our sushi bar is working with the same fish obsession three feet away, that’s the Big Fish promise: whichever way you like your fish, it’s cooked for you, not for the cabinet.